 BackResearch Article ScienceAsia 19 (1993): 037-045 |doi: 10.2306/scienceasia1513-1874.1993.19.037
HYDROLYSIS OF MACROMOLECULES IN CORN FLOUR AND THEIR FILTRABILITY
VASANTHY ARASARATNAM AND KANDIAH BALASUBRAMANIAMABSTRACT: Glucose syrup was prepared by the direct hydrolysis of starch in corn flour by a single step process compared to the standard two step process of purifying starch from corn flour and then converting the starch to glucose syrup. With increase in hydrolysis time of starch in corn flour, release of proteins, reducing sugars and colour into the hydrolysate and filtration time of the hydrolysate increased with a decrease in residual matter. Addition of beta-glucanases and proteases did not improve the hydrolysis of corn flour or filtration of corn flour hydrolysate (CFH). However the filtration time of CFH decreased by a change in pH to 4.5. Addition of charcoal to CFH at pH 4.5 further decreased the filtration time. Department of Biochemistry, Faculty of Medicine, University of Jaffna, Kokuvil, Sri Lanka. Received February 2, 1993
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